Herbed Pot Roast with Vegetables Recipe - BettyCrocker.com

Ingredients

• 1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
• 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
• 1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, crushed
• 1/4 cup apple cider
• 1/4 cup water
• 5 medium carrots, cut into 2-inch pieces
• 4 medium turnips, cut into fourths
• 1 medium onion, cut into fourths
• 2 medium celery stalks, cut into 1-inch pieces (1 cup)
• 2 tablespoons chopped fresh parsley
• 1 medium green bell pepper, cut into 1-inch pieces